Oranges & Almond Tart

Flavourful oranges are available all year long, but this tart is especially welcome in early winter, when there is little fresh fruit besides imports available. Lightly poaching the oranges controls the amount of juice that exudes from them during baking and makes for a neater and more intensely flavoured tart. Almost any fruit can be adapted to this type of filling and crust - see Variations for suggestions.